Bœuf bourguignon

Steps

• Pre-heat the oven at 160°C
• Peel onion, garlic and carrots
• Chisel the onion
• Press the garlic or slice it in fine cubes
• Chop carrots in medium size rounds
• Put the flour into a small bowl
• Roll into the flour the pieces of beef as to cover them with a bit of flour
• Heat up a medium saucepan with lid that can go into the oven
• Put in the saucepan the cubes of smoked bacon
• Once they are crispy, take them off and remove fat from the saucepan
• Add 2 teaspoons of olive oil into the casserole
• Add the meat and stir until slightly crispy on the outside
• Remove the meat from the saucepan
• Add the onion and stir until it turns a bit brown
• Add the garlic and stir until it turns a bit brown as well
• Add carrots and stir until they start to shine a bit which means they are covered with fat
• Add the pieces of meat and stir altogether with a wooden spoon
• Add smoked bacon cubes and stir again
• Add thyme and bay leaf and give it another stir
• Pour the wine, add salt and pepper and give it a final stir
• Cover with the lib and place the saucepan into the oven ; cook for 1h at 160°C ; turn upside down the pieces of meat after 30’ of cooking time into the oven
• During this time, prepare the mushrooms:
  • Peel them and,
  • Slice them into big slices
• Into a pan, add 1 teaspoon of olive oil
• Once the heat up, add the mushrooms
• Add salt, pepper and sprinkle some parsley
• Cook until there is no more water and mushrooms have become a bit crispy
• After 1h of cooking time into the oven, add the mushrooms into the saucepan, stir and cover again
• Keep cooking into the oven for 30’ at 140°C
• Serve with some steamed potatoes or some tagliatelles